The most important thing to look for when buying a wall oven is size, especially if you are replacing an old one. Choosing the wrong size wall oven may mean you need to do additional construction, which is both costly and time-consuming. Once you’ve checked with a professional on what size your kitchen can handle, it’s time to decide whether you want convection cooking, smart technology, or any other bonus features....

Beyond size, you’ll need to pay attention to the griddle top’s material and how easy (or not) it is to clean. Many of the electric griddles on this list come with a removable drip tray, have dishwasher-safe grill plates, and/or can be fully submerged in water (once the power cord is removed). There are also variable temperature controls that you can dial down after slightly burning the first pancake. With all the right features and a compact design, the Hamilton Beach 3-in-1 Electric Indoor Grill + Griddle impressed us the most....

There are plenty of boards to choose from, so it’s important to keep some things in mind. First, what size board do you need? If you’re looking to feed a crowd, the standard 9 x 13 inches should be big enough for you (but not too big that you can’t use it for just yourself). Or, maybe you keep things intimate and consider a mini. And of course, there are bigger ones out there, around 12 x 18 inches, that are great for parties....

With those considerations in mind, I chose the Simply Calphalon Hard-Anodized Nonstick 10-Piece Cookware Set as the best choice for cooking on glass cooktops, due to its classic design, sturdy construction, and affordability. Here’s my list of the best cookware for glass stovetops, as well as information on what you need to consider when buying and how to protect your cookware and cooktop. What We Don’t Love: Some users say the stay-cool handles can get hot With a timeless look, these durable Calphalon stainless steel pots and pans are the best option for glass cooktops—and it’s affordable, too....

Instead of torturing yourself with the labor of love that garlic requires, outfit your kitchen with a good-quality garlic press, and you’ll never have to struggle with tiny inner cloves. Garlic presses come in several different shapes, sizes, and materials. But our favorite gadgets all do one job very well: they mince, mash, or otherwise break down whole garlic cloves so you can put away the knife and cutting board altogether....

But choosing the best reusable bag can feel overwhelming with all of the options on the market. Plus, you have to consider whether you’re buying for an adult or child, if you prefer silicone or fabric, or if you need your bags to be dishwasher-safe. Luckily, I’ve scoured the internet to find the highest-rated ones to make it easier to choose the right ones for you. Among the best options, the Stasher Silicone Reusable Bag Starter Kit is the most worthy investment, being resistant to stains and easy to wash....

The problem with many store-bought pie crusts is they have an acrid aftertaste from the preservatives and fats—like certain shortenings—used. Trader Joe’s pie crust is made with real butter, and it tastes buttery. I like its balance of flavors and shortbread-like texture. It is slightly sweet, meaning you can use it for savory—like quiche—and sweet pies. I buy it in bulk, especially during the busy holidays and summer fruit season, because there’s always stone fruit ripening on my counter....

It was love at first crrrrrrunch followed by an eyes-wide-open gasp. Yolélé Green! Fonio Chips are unlike anything I’ve ever tried before. These rectangular, beyond crunchy, a little oniony, and not too salty chips are the best snack—maybe ever? Fonio chips are made with—you guessed it—fonio, a nutty, earthy staple grain beloved across West Africa. The grain is gluten-free, finely textured, and used for baking, soups, or as a starch, like rice or polenta....

Why This Tuna Macaroni Salad Recipe Is a Favorite It’s such a simple salad, yet even now my heart skips a beat when I stop by my parents’ house and find out that’s what we’re having for dinner. I think it’s my favorite macaroni salad, and also my favorite tuna salad, of all time. In the whole world. Period. Classic Ingredients for Tuna Macaroni Salad Macaroni pasta with the creamy canned tuna and mayo, along with the crunch of bell peppers, celery, and lettuce?...

Why should chocolate have all the fun? Here are some Austrian Linzer cookies with a red preserve filling that seem perfectly suited for the occasion. Enjoy. :-) Links: Hazelnut Raspberry Linzer Cookies from Serious Eats Rhubarb Linzer Cookies from Molly Yeh Linzer Cookies with an explanation of their Austrian origins from Joy of Baking

What makes a comfort food, anyway? For some, it’s happy childhood associations, while for others it’s simply food that’s not too taxing to make. Things you don’t have to think hard about. And yes, for some it’s food with loads of fat, salt, and carbs. I wanted to replenish my comfort meter without diving into garbage food territory. So, to shake things up, we put together a week of dinners that look at comfort food classics through a new lens....

Whether you have kids or not, the truth is that planning meals, shopping for ingredients, and cooking dinner each night of the week is a pretty major feat. Our new motto that’s proven to make life so much easier: Assembly versus cooking. Try it on for size. We think you’ll like it. Take Help Where You Can There’s no shame in the shortcut game. Store bought pesto may not taste quite as fresh as homemade, but it’s accessible and delicious, and it helps get a pasta dinner on the table fast....

1. Pick the Right Recipe for the Occasion Evaluate how much time and help you’ll have, and pick a recipe that fits your dinner plan. If you have the time and want to show off your impressive sourdough skills, your guests will certainly be grateful for sourdough dinner rolls. But they are not the best option if you’re the only cook in charge of a generous Thanksgiving spread—they take about seven hours, including proofing time....

Make These Pies With This Pie Crust! Easy Chocolate Cream Pie Fresh Strawberry Pie Old Fashioned Pumpkin Pie Lemon Meringue Pie Coconut Banana Cream Pie I go back and forth on whether to use 8 tablespoons or 10 tablespoons of butter. If you are blind baking the crust (for example for a quiche), I recommend using 8 tablespoons of butter. The higher flour to fat ratio will help the crust keep its form when you pre-bake it....

We usually buy chutney, but with our bountiful crop of apples I decided to try my hand at making some from scratch. It’s easy, actually, much easier than I expected! You just put all of the ingredients into a pot, bring to a simmer, and cook until everything cooks through and the flavors meld together. For more information on which apple varieties are best for baking, check out our Guide to Apples....

Unlike our usual stove-top quesadilla made with corn or flour tortillas and jack cheese, cheese crisps are open-faced, and made with very large flour tortillas, that are toasted with butter and cheddar cheese, and often topped with strips of mild green chiles. According to my Tucson-native mom, these open-faced quesadillas are made with especially large, thin, flour tortillas that you could find in Sonora, the northernmost state of Mexico. Typically they are served on a large platter, sometimes cut like a pie, for everyone to share....

A frittata should be firm enough to have structure, while at the same time, tender to the bite. If you cook the egg mixture too fast, the result will be dry, crumbly, and off-tasting. The simple pantry ingredient that will help make your frittata wonderfully tender, while still respecting the structure of the eggs? Cottage cheese. Not fan? No worries. The cottage cheese will melt into the surrounding eggs and other ingredients, and just make it all taste good....

How to Make Baked Spaghetti You make baked spaghetti almost the same way you would make lasagna. It’s a layered, baked casserole with a tomato-based meat sauce, mozzarella, ricotta, and Parmesan cheeses, and pasta. The main differences are that you use thin spaghetti noodles instead of wide lasagna pasta, and you toss in a couple of beaten eggs with the cooked noodles. The eggs help bind the noodles in place so you can easily cut and serve even rectangles without them falling apart....

I first encountered balsamic risotto at a Michelin starred restaurant in Modena, Italy. The risotto was served as a simple side to an otherwise rather fancy meal. It was so creamy with Parmesan and the starchy risotto rice, and so richly flavored with the balsamic vinegar, it was the favorite of everyone at the table! This is my recreation of that dish, to which I have added some fresh cherry and Sungold tomatoes, as well as a few slivers of basil from my garden....

This is our take on the iconic French dish, Boeuf Bourguignon, popularized in America by Julia Child. Less of a stew and more of an event, classic beef bourguignon is beef stewed with aromatic vegetables, herbs, and spices which are then strained off, reduced, and finished with a butter-flour mixture to create a densely flavored, dark and silky sauce. Yes the sauce is a bit fussy, but truly it is worth it....